| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | Home2 | 1 | Servings |
INGREDIENTS
| 1 | Yellow onion – diced | |
| 2 | Russet potatoes – peeled and | |
| cut | ||
| 2 | Minced garlic cloves | |
| 1/4 | t | Cayenne pepper |
| 1/2 | c | White wine |
| 1 | 14.5 oz. can diced tomatoes | |
| 1 | lb | Large shrimp – peeled |
| deveined | ||
| 2 | T | Fresh dill – chopped |
| 1/2 | c | Crumbled feta cheese |
INSTRUCTIONS
Directions: In a large high-sided skillet, heat the olive oil and onion. Saut for 5-7 minutes until tender. Add the potatoes, garlic and cayenne pepper. Next add the white wine, tomatoes and cook over low heat for about 15 minutes until potatoes are tender. When tender, add the shrimp and cook for 3-5 minutes, stirring in the dill. Remove heat and serve immediately, topped with the feta cheese. Serves 4, 300 calories. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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